May 20 2019

Primal+ Keto Cooking Made Easy: Cheese Crisps

By Mark Sisson

Last week I launched the beginning of my Primal + Keto Cooking Series. (Check it out here if you missed it.) Today I’m back with Lindsay Taylor for another great Primal + keto snack that will take you less than a minute to prepare and less than ten to cook.

One of the things people seem to miss the most when they give up grains is crackers—cheese and crackers especially…. But what if the cheese could be the cracker? (Mind blown, right?) You can pay a premium for ready-made versions in the store, or you can spend less than ten at home making your own for a small fraction of the cost. Just see how easy is it.

Cheese Crisp Recipe

Servings: 6 crisps

Prep Time: 1 minute

Cook Time: 7-10 minutes


  • 1/2 cup finely shredded cheddar cheese


Preheat oven to 400 ºF/205 ºC.

Line a metal baking sheet with parchment paper.

Finely shred a cup’s worth of cheddar cheese (or use bagged finely shredded cheese). We’re using cheddar here, but this recipe works for other hard cheeses such as Parmesan, colby-jack, etc. Note: finely shredded cheese will melt more quickly and evenly.

Take a generous pinch of shredded cheese and spread out in an individual circle on the sheet. Gently press down. Repeat until parchment sheet is full, leaving a couple inches between cheese circles.

Heat in oven for 7-10 minutes. Take out and let cool at least 5 minutes.

Serve with your favorite salsa, guacamole, sliced meats or sauces.

Thanks for stopping in, everybody. Be sure to check back next Monday for more Primal +Keto Cooking Made Easy. Have an awesome week!

Nutritional Information (per crisp):

  • Calories: 36.6
  • Net Carbs: 0 grams
  • Fat: 4 grams
  • Protein: 3 grams

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8 thoughts on “Primal+ Keto Cooking Made Easy: Cheese Crisps”

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  1. I am lactose intolerant. I need a salty, crunchy snack that does not involve cheese. Doable?

    1. Chicharrones!!! They are primarily protein. I make my own when I can, but they take a LOT of time…
      And nuts… Yum! Though they are maybe too easy to overeat.

    2. One of my favourite salty snacks is kale chips. Plenty of recipes out there, but basically mix well dried, chopped kale leaves with your choice of oil (I use olive) and salt. Spread out sparsely on a baking tray, and then bake on a very low heat until the kale is crispy. Yum yum

  2. I am lactose and casein intolerant but aged cheese
    such as cheddar ( the sharper the better), swiss,
    parmesan, etc does not bother me much. Maybe Mark
    could address this if there is any research on this out there?

    1. The lactic acid bacteria in cheese metabolize lactose, so as the cheese ages the level of lactose goes down. Casein also breaks down over time as these and other bacteria die and release proteolytic enzymes. So the older the cheese, the less lactose and intact casein remain. So those who are bothered by milk can usually enjoy aged cheeses – yay!

  3. Not sure how you feel about microwaves, Mark, but when we want cheese crisps, I spoon 3 or 4 little mounds of Parmesan cheese onto parchment paper on a plate, and sprinkle cumin seeds or coriander seeds on top. Then microwave for 1-2 minutes. Delicious, and the kitchen smells amazing!!

  4. You don’t even need to spend time shredding the cheese. Just slice and bake. Don’t purchase pre-shredded cheese — it is more expensive and contains anti-caking additives.

  5. I was thinking about serving these in my 1st grader’s lunch. Will they still be yummy if I make them the night before? Do they travel well (think lunch box)?